Sicilian Pistachio Cookies (Food52)


9 oz (250 grams) raw, unsalted, shelled pistachios

3/4 C (150 grams) sugar

1 TB honey

zest of 1 lemon

zest of 1 orange

1/2 t cinnamon (optional)

1/2 t cardamom (optional)

1-2 egg whites (or as much as is needed - see note below)

3-1/2 oz (100 grams) dark chocolate (optional)


1. Preheat oven to 350F. Blitz pistachios in food processor for a minute or two, until they resemble crumbly sand. Combine in a bowl with the sugar, honey, and citrus zest, and spices (if using). Add one beaten egg white, a bit at a time, and stir until the mixture just begins to come together. You want a dough that you can easily roll into balls or scoop with a teaspoon.

2. If it's too dry, add a little more beaten egg white from the second egg. Add a little at a time - it's difficult to go backwards with this recipe, so try not to reach the point where the mixture is too wet (I only needed 1/2 of the first egg white).

3. Roll into walnut-sized balls (or scoop using a teaspoon) and place on a baking tray lined with parchment paper (they do not spread much). Bake for about 10-15 minutes, or until the cookies begin to turn golden brown and are firm to the touch on top. Cool completely before serving as is. Or, melt the chocolate in a bain marie (double boiler) and drizzle it over the cool cookies. Serve with dessert wine, tea, or coffee.

Note that when adding the egg white, start with just one, beaten, and add it a little at a time before cracking and separating your second egg white, as you may not even need it.

Also, you may want to roll the balls in powdered sugar as they are being formed, this forms pretty little cracks in the cookies as they bake.